JP2003231894A - Citrus flavor deterioration inhibitor, citrus perfume, food and citral cyclization inhibitor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a safe citrus flavor deterioration inhibitor having an excellent flavor deterioration-inhibiting effect, to provide a citral cyclization inhibitor, to provide a citrus perfume whose deterioration is inhibited and whose storage stability is improved, and to provide a food whose flavor deterioration is inhibited and whose storage stability is improved. <P>SOLUTION: This citrus flavor deterioration inhibitor comprises an extract extracted from Smallanthus sonchifolia. The citrus perfume contains the extract extracted from the Smallanthus sonchifolia. A citrus juice contains the extract extracted from the Smallanthus sonchifolia, and/or a food contains the citrus perfume. The citral cyclization inhibitor comprises the extract extracted from the Smallanthus sonchifolia. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a citrus-based flavor deterioration inhibitor, a citrus-based flavoring agent, a food product, and a citral cyclization-inhibitor, which have improved the sustaining stability of the citrus-based flavor.

[0002]

2. Description of the Related Art It is generally known that foods such as beverages having a citrus flavor are deteriorated with time due to factors such as light, heat and pH. In particular, food enclosed in a transparent glass bottle or a plastic container is easily deteriorated because it is affected by light in addition to heat and pH, and the original fresh flavor unique to citrus is deteriorated and the flavor disappears. This may lead to an unpleasant flavor.

One of the causes of the deterioration of flavor is that citral, which is known as a flavor component such as citrus flavor component, particularly lemon flavor, undergoes a cyclization reaction by light or heat to be transformed into a substance such as photocitral. It is believed to be because. Moreover, it is speculated that changes in unknown components other than citral (such as non-volatile components that cannot be measured by gas chromatography) also affect the deterioration of citrus flavor.

Therefore, it has been desired to establish means for suppressing deterioration of flavor of foods such as beverages having citrus flavor and having high safety.

[0005]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a citrus flavor deterioration inhibitor and a citral cyclization inhibitor which are both safe and excellent in suppressing flavor deterioration, and storage stability in which flavor deterioration is suppressed. It is intended to provide a citrus flavor and a food having improved properties.

[0006]

[Means for Solving the Problems] The present inventors have conducted extensive studies on extracts of various plants in order to provide a highly safe natural product-derived citrus flavor deterioration inhibitor, and as a result,
The present invention has been completed by discovering a new fact that an extract extracted from yacon, which is a plant of the Asteraceae family, has an excellent effect of suppressing deterioration of citrus flavor. Since yacon is a vegetable whose tuberous root is mainly used for food, the deterioration inhibitor of the present invention is also excellent in safety.

That is, the deterioration inhibitor for citrus flavor according to the present invention is characterized by comprising an extract extracted from yacon.

The citrus fragrance according to the present invention is characterized by containing an extract extracted from yacon. Also,
The food according to the present invention is characterized by containing an extract extracted from yacon, and contains citrus fruit juice and / or citrus flavor.

Further, the present inventors have found that the extract extracted from yacon has a new effect of suppressing the cyclization reaction of citral, which is a kind of citrus flavor component, by light or heat. Also found. Therefore, the present invention also provides a cyclization inhibitor for citral, which is characterized by comprising an extract extracted from yacon.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.

The citrus flavor deterioration inhibitor according to the present invention is yacon (Polymnia sonchifolia or Smallanthu).
sonchifolius) (hereinafter referred to as "Yacon extract").

Yacon is a plant of the Asteraceae family originating in the Andes of South America, and its roots (potato) contain a large amount of fructooligosaccharides and are edible. The yacon extract used in the present invention is obtained by extracting yacon leaves, stems, roots, tuberous roots, etc., and particularly preferably extracted from leaves and / or stems.

For the extraction, a method usually used for plants may be used. Specifically, for example, part or all of yacon leaves, stems, roots, tuberous roots and the like are mixed with water, an organic solvent or a mixture thereof, and the active ingredient is extracted. Examples of the organic solvent include lower alcohols such as methanol, ethanol and propanol, ethers such as acetone, ethyl acetate and diethyl ether. The extraction method is not particularly limited, and normal temperature homogenization extraction, reflux extraction, supercritical fluid extraction and the like can be used. After extraction, the obtained extract may be further extracted with water-saturated n-butanol, ethyl acetate or the like, and the obtained extract may be extracted with water-containing ethanol or the like. The extract thus obtained is
Since it is obtained by the extraction treatment from the above plants, there is no problem in safety even if the fractionation and purification are insufficient.

The form of the citrus flavor deterioration inhibitor comprising the yacon extract obtained by the above extraction treatment is not particularly limited, and the extracted solution may be used as it is, and the treatment such as concentration, dilution, filtration and drying may be performed. You may do it. When dried into powder, additives such as dextrin may be added. The means for drying is not particularly limited, and for example, hot air drying, freeze drying, spray drying, drum drying, foam drying, fluidized bed drying and the like can be used.

The citrus flavor deterioration inhibitor obtained as described above can be used by adding it to citrus flavors having citrus flavor, foods and the like. Further, this deterioration inhibitor may be used in combination with a known antioxidant (eg, BHT, BHA, α-tocopherol, vitamin C, etc.).

To prepare the citrus flavor according to the present invention, the yacon extract may be mixed with a commonly used citrus flavor. As such a citrus flavor,
For example, those containing cold press oil, essence oil, water-based aroma, stain oil, held oil and the like can be mentioned. The amount of yacon extract added may be determined in consideration of the usage period, storage period, etc.,
Although not particularly limited, for example, the yacon extract may be added to the citrus flavor in an amount of about 0.01 to 1% by weight in terms of solid content. In this case, even if the added amount exceeds the above range, there is no problem in safety and the effect of suppressing the deterioration of flavor.

To prepare the food product according to the present invention, the yacon extract may be added to food products such as beverages containing citrus juice and / or citrus flavor. The addition amount of the yacon extract may be determined in consideration of the use period, the storage period and the like, and is not particularly limited. For example, the yacon extract is 0% in terms of solid content with respect to citrus fruit juice and / or citrus flavor. About 0.01 to 1% by weight may be added. In this case, even if the added amount exceeds the above range, there is no problem in safety and the effect of suppressing the deterioration of flavor.

Examples of citrus fruit juice contained in foods include various fruit juices such as lemon, lime, grapefruit, orange, yuzu and kabosu. In addition, examples of the citrus flavors contained in the food include the commonly used citrus flavors described above. The yacon extract may be added to beverages other than citrus flavors in which citrus flavors (for example, lemon flavor flavors) and citrus juice are blended as a part of the flavor.

Specific examples of foods include soft drinks (carbonated drinks, etc.), juice, coffee, tea, liqueur, milk, whey drink, lactic acid bacteria drink, candy, chewing gum, chocolate, gummy, yogurt, ice cream, pudding. , Bread, confectionery, etc. Of these, beverages containing citrus juice and / or citrus flavors are particularly prone to deterioration in flavor due to light, heat, pH, etc. Among them, beverages with low pH are remarkable, so the present invention should be applied. A high effect of suppressing flavor deterioration can be expected.

The yacon extract is used as a perfume, shampoo, conditioner using citrus flavors, in addition to flavors and foods.
It may be added to cosmetics such as soap, bath agents, cosmetics such as lipsticks, indoor fragrances, and citrus fragrances for cosmetics used in these cosmetics. In this case, the amount of yacon extract added may be determined in consideration of the usage period, storage period, etc.,
Although not particularly limited, the Yacon extract may be added to the perfume for cosmetics in an amount of about 0.01 to 1% by weight in terms of solid content, and even when it is directly added to the perfume, it is contained in this cosmetic. It may be added in the above range based on the citrus fragrance for cosmetics.

Since the yacon extract has an action of suppressing the cyclization reaction of citral, it is not limited to citrus and can be applied to all flavors and foods containing citral.

Further, in the present invention, as the yacon extract, for example, commercially available "Yacon leaf extract powder MF" manufactured by Maruzen Pharmaceutical Co., Ltd. may be used.

[0023]

The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

Reference Example <Yacon Extract> 10 g of mechanically ground Yacon leaves
A 50% by volume hydrous ethanol solution was added thereto, and the mixture was extracted at 85 ° C. for 3 hours, cooled and filtered, allowed to stand overnight, and further filtered. The solvent of this extract was distilled off under reduced pressure and then freeze-dried to obtain a dried yacon extract.

Test Example 1 (Confirmation of flavor deterioration suppressing effect against heat) A lemon flavored beverage obtained by mixing granulated sugar, citric acid, lemon flavor and deionized water in the proportions shown in Table 1 was put in a transparent glass bottle.

[Table 1] Then, the lemon-flavored beverage thus obtained was added with the yacon extract obtained in Reference Example to a concentration of 1 ppm (yarcon extract-added product) and not added (non-added product). Then, they were allowed to stand for 5 days in the dark at an ambient temperature of 45 ° C. Five days later, 10 lemons tasted each lemon-flavored beverage, giving it a fresh, fruity,
Regarding the feeling of peeling and the strength of the scent, each point was scored between 5 and 1, with 5 points being the maximum before the abuse, and an average was calculated. The evaluation results are shown in Table 2.

[Table 2] From the evaluation results in Table 2, it can be seen that deterioration of the citrus flavor is suppressed more in the yacon extract-added product than in the additive-free product.

Test Example 2 (Confirmation of Flavor Deterioration Suppressing Effect on Light) The yacon extract-added product and the additive-free product prepared in the same manner as in Test Example 1 were illuminated with a white fluorescent lamp at an illuminance of 2250 at an ambient temperature of 5 ° C.
After standing still for 5 days while irradiating with Lx light, an average point was obtained in the same manner as in Test Example 1. The evaluation results are shown in Table 3.

[Table 3] From the evaluation results in Table 3, it can be seen that deterioration of the yacon extract-added product is suppressed more than that of the non-added product.

Test Example 3 (Confirmation of Flavor Deterioration Suppressing Effect on Light (Component Analysis by GC-MS Method)) Yacon extract-added products and non-added products prepared in the same manner as in Test Example 1 were exposed to direct sunlight. 1
After irradiating with light for a day, the aroma component is extracted and gas chromatography-mass spectrometry (GC-MS method) is performed under the following test conditions.
The components were analyzed by. <Test conditions of the GC-MS method> Apparatus: Gas chromatography (Agilent GC-689
0) Mass spectrometer (Agilent MSD5973) Column: GC science TC-WAX (0.25mm × 60m, ID
0.25 μm) Column temperature: 50 ° C. to 24 after holding at 50 ° C. for 5 minutes
Temperature rise to 0 ° C (temperature increase rate 3 ° C / min) Flow rate: 1.2 mL / min

The analysis results of Test Example 3 are shown in FIGS. Fig. 1 shows the result of component analysis of the lemon-flavored beverage before irradiation with direct sunlight, Fig. 2 shows the result of analysis of the yacon extract-added product after irradiation with direct sunlight for 1 day, and Fig. 3 shows irradiation with direct sunlight for 1 day. It is an analysis result of the additive-free product after performing. The peaks in FIGS. 1 to 3 represent the substances shown below. <Substances represented by each peak> * 1: trans-2,6,6-trimethylbicyclo [3,1,0] hexane-2-carboxaldehyde (tr
ans-2,6,6-trimethylbicyclo [3,1,0] hexane-2-carboxal
dehyde) * 2: cis-2,6,6-trimethylbicyclo [3,3
1,0] hexane-2-carboxaldehyde (cis-2,6,
6-trimethylbicyclo [3,1,0] hexane-2-carboxaldehyde) * 3: Photocitral B * 4: 2- (3-Methyl-2-cyclopenten-1-yl) -2-methylpropionaldehyde * 5: Photo Citral A * 6: Neral * 7: Geranial

Neral (* 6) and geranial (* 7) shown in FIGS. 1 to 3 are volatile substances contained in lemon flavor. Trans-2,6,6-trimethylbicyclo [3,1,0] hexane-2-carboxaldehyde (* 1), cis-2,6,6-trimethylbicyclo [3,1,0] hexane-2- Carboxaldehyde (*
2), photocitral B (* 3), 2- (3-methyl-2-cyclopenten-1-yl) -2-methylpropionaldehyde (* 4) and photocitral A (*
It is presumed that 5) is a substance produced by the cyclization reaction of citral contained in the lemon fragrance by light irradiation.

From FIGS. 1 to 3, the yacon extract-added product produced a smaller amount of the substances shown in * 1 to * 5 than the non-added product,
It can be seen that deterioration is suppressed more than the additive-free product.

Formulation Example 1 of citrus flavoring agent 100 g of cold press oil collected from citrus peel was put in a flask, 1000 mL of 60% hydrous ethanol was added, and the mixture was stirred for 3 hours and then left overnight. Then, the oil layer was removed and filtered to obtain an essence. This essence 1
1 g of the yacon extract obtained in Reference Example was added to 00 g to obtain a citrus flavor of the present invention.

Citrus flavor formulation example 2 A citrus flavor of the present invention was obtained in the same manner as in Formulation Example 1 except that 0.05 g of yacon extract was added.

[0033]

The citrus flavor deterioration inhibitor according to the present invention comprising an extract extracted from yacon suppresses deterioration of the citrus flavor due to light, heat, pH and the like, and provides a good flavor for a long period of time. It can be stably maintained, and since yacon is a natural product that is also used for food, it has excellent safety.

The citrus flavor and food according to the present invention are:
Since it contains the yacon extract, light, heat, pH
Deterioration of flavor due to, for example, is suppressed, and good flavor can be stably maintained for a long period of time.

The citral cyclization inhibitor of the present invention comprising an extract extracted from yacon can suppress the cyclization reaction of citral, and stabilizes citral and flavors and foods containing the same for a long period of time. Can be saved.

[Brief description of drawings]

FIG. 1 is a spectrum diagram showing a component analysis result of a lemon flavored beverage before being irradiated with light in Test Example 3.

FIG. 2 is a spectrum diagram showing the result of component analysis of a yacon extract-added product after irradiation with light in Test Example 3.

FIG. 3 is a spectrum diagram showing a component analysis result of an additive-free product after irradiation with light in Test Example 3.

Front page continuation (51) Int.Cl. ⁷ Identification code FI theme code (reference) A23L 2/02 A23L 2/38 C 2/38 3/3472 3/3472 C11B 9/00 C11B 9/00 A23L 2/00 B (72) Inventor Yasuyuki Kataoka 2-8-8 Hiranocho, Chuo-ku, Osaka Nagaoka Koryo Co., Ltd. Osaka Research Institute (72) Toshinobu Giga 2-8-8 Hiranocho, Chuo-ku, Osaka Nagaoka Koryo Co., Ltd. Osaka Lab (72) Inventor Yoshitaka Ueyama 2-3-3 Sengoku, Koto-ku, Tokyo Nagaoka Kaori Co., Ltd. Tokyo Lab F-term (reference) 4B017 LC02 LG15 LL09 LP01 4B021 LW06 LW07 MC10 MK05 MP01 4B047 LB03 LF07 LG37 LP01 4H059 BC12 BC23 EA01 EA40

Claims (5)

[Claims] 1. A citrus-based flavor deterioration inhibitor comprising an extract extracted from yacon. 2. A citrus fragrance containing an extract extracted from yacon. 3. A food containing citrus juice and / or citrus flavor, characterized in that it contains an extract extracted from yacon. 4. The food according to claim 3, which is a beverage. 5. A citral cyclization inhibitor comprising an extract extracted from yacon.